Air Fryer Butternut Squash
Tender, caramelized butternut squash cubes made fast in the air fryer. Preheating and cooking at 400°F delivers golden edges and a soft center in 20 minutes. A simple spice blend adds depth while keeping the natural sweetness up front.
Equipment
- Air fryer
- Mixing bowl
- Vegetable peeler
- Knife
Ingredients
- 4 cups butternut squash heaping; peeled and diced into 1-inch cubes; about 24 ounces
- 1 tablespoon olive oil
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon brown sugar optional
Instructions
- Preheat air fryer to 400°F for 3 minutes.
- Peel butternut squash and cut into 1-inch cubes.
- Place the squash cubes in a mixing bowl and toss with olive oil to coat evenly.
- Sprinkle on onion powder, garlic powder, sweet paprika, cayenne, kosher salt, and optional brown sugar; toss until all pieces are coated.
- Arrange the squash in a single layer in the preheated air fryer basket; do not overcrowd.
- Air fry at 400°F for 10 minutes without opening the basket.
- Shake the basket to flip the pieces for even browning.
- Air fry for another 10 minutes, until edges are caramelized and the thickest pieces are fork-tender.
- Adjust time as needed based on cube size or air fryer model (check at 17 minutes if your unit runs hot).
- Serve immediately.
Notes
- Preheat and avoid overcrowding to prevent soggy squash and ensure caramelized edges.
- Shake the basket at the 10-minute mark for even browning on all sides.
- For a savory herb variation, skip paprika and cayenne and use fresh rosemary and thyme with minced garlic.
- Storage: Refrigerate up to 4–5 days; freeze 2–3 months. Reheat in air fryer at 350°F for 5–6 minutes.
- Smaller cubes cook faster (about 16 minutes); larger cubes may need up to 24 minutes.